I always describe Dragon Fruit as, “The Cookies and Cream” fruit, though, it has the texture of a Kiwi, it looks just like ice cream when you split them open. They grow like flowers on Cacti plants in Mexico and are known as Pitaya or Pitahaya. They are also cultivated in Southeast Asia, the United States, Israel, Australia, Cyprus and the Canary Islands.
Where to find Dragon Fruit
I found Dragon Fruit at my local Oriental Market. I bought the last two they had and I paid $1.98 a pound. I think, between the two, they weighed about 1 1/2 pounds is all. So they really didn’t cost me that much. But people have told me that these can be ridiculously priced in standard grocery markets. I’ve heard upwards of even $8 dollars a piece; which is crazy but if you can find them at lower price, I highly recommend you try one. I like to squeeze lime juice over the top of mine. So if you find them, pic up a lime or two for a little extra seasoning because the Dragon fruit tastes like a mild Kiwi.
Other Recipes like Dragon Fruit
I’ve got a ton of Asian food recipes if you search the categories panel under Chinese or Japanese Food. I’ve also got a few fruits and vegetable videos listed here that you might be interested in, like my, How to cut a Pineapple, Japanese Cold Cucumber and my How to cook an Artichoke. Other than that, thanks for watching and I hope you enjoy this Dragon Fruit Video.
I’ve been wanting to film these Roasted Stuffed Peppers for quite some time now, because they are so easy and very delicious. One of the things that makes them easy is that you’re able to cheat and pull some ingredients from a box. This is a Cajun Rice and Black Beans mix I borrowed from Zattarain’s but you can use anything you want. I decided to throw in some Italian Sausage to spruce it up a bit. If I were stuffing this with Jambalaya, of course, I’d be adding Shrimp and Andouille Sausage. So just realize that there are several different ways you can stuff peppers. I have a few more examples below; a Tex-Mex style Stuffed Pablano and Jalapeno Poppers that are out of this world!
4 Bell Peppers, cut in Half
1/2 lbs Italian Sausage
1 box Cajun Rice and Black Beans, cooked
1/2 Red Onion, chopped
1 Celery Stick, chopped
2 Garlic Cloves, chopped
1 tbs Fresh Cilantro, chopped
2 tbs Cooking Wine
1 cup Mozzarella Cheese, grated
Salt and Pepper to taste
Broil Peppers for 5 to 8 Minutes and Bake Stuffed Peppers at 425 degrees f for 10 minutes.
This Brussels Sprouts Recipe is Oven Roasted with an Asian Fusion. That’s why it’s called Sweet and Sour Brussels Sprouts. In my opinion these are better served cold. These are oven roasted and designed to be served hot, but if you have any leftovers and you go back to that refrigerator the next day, trust me, DON’T REHEAT THEM. You’re going to love the way they taste cold, like an Asian cold vegetable salad. Even my kids, ages 2 and 4, were devouring these. So this recipe is a definite must try, this Holiday Season!
Oven Roasted Brussels Sprouts
The secret to these Sweet and Sour Brussels Sprouts is in the Sauce. It’s a Soy based recipe that is cooked and reduced down to more of a glaze than anything. But the balance, between the Sweet & Sour, is perfect and it comes from a combination of Vinegar and Brown Sugar. This is fairly common in many Asian recipes. Even my Garlic Noodle recipe has a vinegar/sugar combo that really makes it pop. So get use to this equation and add the other stereo typical ingredients, Garlic and Ginger, to your cooking and you’ll be well on your way to perfecting Americanized Chinese food.
Be sure to take a look at my Garlic Parmesan Brussels Sprouts recipe.
Sweet and Sour Brussels Sprouts Ingredients:
2 lbs Brussels Sprouts, halved
2 tbsp Olive Oil
1 Clove Garlic, chopped
1/4 cup Soy Sauce, low Sodium (less salty)
1/4 cup Balsamic Vinegar
1/4 cup Brown Sugar
1/2 tsp Ginger, powder
1/4 cup Fresh Parsley, chopped
Bake and Roast the Brussels Sprouts at 450 degrees Fahrenheit for 20 minutes and be sure to watch the short video tutorial to prepare the Sweet and Sour Sauce.
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